Chocolate Ganache (rich chocolate icing)
Chocolate ganache consists of a thick, tasty icing made of chocolate and heavy cream. Some say it was invented around 1850. Some say it started in Switzerland, used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin. Who knows! I love it!
Chocolate ganache consists of a thick, tasty icing made of chocolate and heavy cream. Some say it was invented around 1850. Some say it started in Switzerland, used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin. Who knows! I love it!
- Carbohydrate 6.94799375 g
- Cholesterol 5.94010416666667 mg
- Fat 4.25176854166667 g
- Fiber 0.41300000667572 g
- Protein 0.327016458333333 g
- Saturated Fat 2.60160666666667 g
- Serving Size 1 1 Serving (13g)
- Sodium 14.66825 mg
- Sugar 6.53499374332428 g
- Trans Fat 0.238459041666668 g
- Calories 63 calories
Step-by-step
- In a small saucepan, melt butter with whipping cream over medium heat.
- In blender or food processor, combine chocolate with vanilla.
- Add butter mixture and blend until chocoalate is melted, turning motor off and scraping sides as needed.
- With motor running, gradually add powedered sugar. Blend until smooth.
Standard measurements on a page cannot convey how the dairy fat transforms solid cocoa solids into a fluid emulsion. Sugar adds structural bulk while butter supplies a glossy sheen. Cream provides the necessary water content to keep the chocolate from seizing. Making this mixture requires careful attention to equipment warmth and processing speed.
Technique and Mechanics
Process the semisweet bits thoroughly before adding liquids to prevent gritty textures. Heat the butter and whipping cream only until the butter liquifies completely. Do not let the dairy reach a rolling boil or scorching will occur. Pour the warm liquid slowly into the blender while the motor runs to build a stable suspension. Scrape down the container walls every thirty seconds to ensure even incorporation.
- If the mixture separates or looks oily, add a single drop of warm water and blend again to re-emulsify the fats.
- If the frosting feels too thin for piping, let it rest at room temperature for ten minutes to firm up naturally.
- Store leftovers in an airtight container in the refrigerator for up to five days, then gently soften over a double boiler before reuse.
